Orecchiette pasta with cauliflower, peas and mint

Orecchiette means 'little ears' - cute textured small bowl-shaped pastas designed to hold the yummy sauce. There are lots of versions of this recipe and mine is adapted from Matt Moran's version.  Easy to make, uses basic ingredients and I guarantee you will want seconds of this delicious comforting food!

Preparation  10 minutes
Cooking       15 - 20 minutes

Serves          4 plus seconds (maybe!)

Ingredients -  suggestion - add a bit more or less to your preference.

100 ml Australian Extra Virgin Olive Oil - half for crumbs, half for remainder.
50 gram  Japanese Panko Breadcrumbs
1 onion - diced
2 cloves garlic - crushed
400 gram Orecchiette pasta
1 cup of frozen peas - defrost for 5 minutes before adding    - you might like to add more
1/2 cauliflower  - cut into bite size pieces a bit smaller than the pasta
OPTION - 3 slices pancetta - diced   OR bacon - diced    OR  a little salami cut into very small pieces
75 gram butter - cubed
60 gram Parmesan cheese - finely grated  - half will be for garnish  - you may want more.
1/4 bunch mint leaves - finely sliced
Salt and Pepper
NB  save at least 1 cup of the cooked pasta water when draining the pasta.  You will need between 3 tablespoons to 1/2 cup usually.

Method

You will need saucepan for pasta and a frypan with a reasonable depth side - at least 2 inches deep.

Heat half the oil gently in the pan and add the breadcrumbs.  Stir well gently to coat through evenly and lightly brown.  Remove and place on kitchen paper until needed later.

Use a large saucepan and bring generous amount of salted water to the boil.
Add the pasta and cook for approx 12 minutes (check packet directions).
When cooked, drain well and be sure to reserve at least one cup of the pasta water.  

While the pasta is cooking:

Using the frypan again, heat the remaining oil and add the onion and  cauliflower pieces. Season with salt and pepper.  Cook for 5 - 7 minutes depending on the freshness and size. Stir regularly.
While the vegetables are cooking, add the pancetta or the meat choice that you are using. Cook well.
When almost golden and cooked, add the crushed garlic and peas - stir well.

Drain pasta and reserve the pasta water. The water will be needed later.

Add the pasta to the frypan and stir through gently.
Add butter and half the cheese and stir until melted.
Check for salt and pepper - adjust if necessary.

If it looks a little dry - add a little pasta water - gradually a tablespoon at a time until moist and glossy.

Stir through the breadcrumbs and mint.
Serve sprinkled with the remaining cheese.

                                                    Enjoy!    Colleen

Christmas Cake and Pudding step by step. Part 1 - Preparing the Dried Fruit

Ho Ho Ho. David Jones is setting up Christmas decorations for sale.

Seriously people, this is August!  August!

Now, as someone who travelled to North Pole to visit Santa’s reindeer, even I feel 4 months preparation for Christmas is extreme.  However, having said that, preparing your dried fruit for Christmas Puddings, Festive cakes and ‘Season’s Greetings’ tarts and goodies can be easily achieved over next few weeks.

So, this is not a recipe as such – just breaking a job down into ‘bite-size’ stages so you can have all the work done by the end of November.  I live in a humid part of the world, so I try to avoid hours of hot cooking in the lead-up to the Christmas countdown week. This method spreads the workload before the sub-tropical heat really sets in.

In the coming weeks I will add further posts detailing preparation and cooking – easy!

Dried Fruit preparation

Buy your dried fruit – look for fruit that still retains some softness and fresh appeal.  Avoid any dried rock-hard bullets.  Use any mixture that you like from your favourite recipe, or if you prefer, it is fine to purchase the pre-mixed ‘dried fruit’ packets.

Use your preference or the suggestion from your recipe of either Rum (Bundy of course!), Brandy or Sherry.  This will flavour the fruit and help keep the finished cake moist.

Sterilize your jars.

Note on the jars how much fruit and rum is in each jar.  

I store 1 kilogram of mixed dried fruit with half a cup of rum in the large jars, then smaller ratio quantities in the smaller jars,  - just do the quantity you want.

1 kilogram fruit  = 1/2 cup rum

1/2 kilogram fruit = 1/4 cup rum  etc etc

Once you have measured the fruit and rum into each jar, seal them tightly and wash any stickiness off the outside of the jars.  Put the jars on a tea-towel on a tray.  This will help you check there are no leaks when you turn them over. A leak will indicate that the lid is not sealed properly.  

Leave the tray in a darkened corner out of the way for one week. 

Now the fun bit: every time you walk past that corner, turn the jars upside down to rotate and rattle the jar around a bit ensuring the rum is evenly distributed and the fruit will plump up slightly.  Turn as many times as you like during this week.

At the end of the week, the rum should be mostly absorbed by the fruit.

Just find a dark spot in the back of the pantry and store them ready for use later – easy!

                                        Enjoy!   Colleen

Pumpkin, Leek & Brie Tart

Serves 6-8

 

 

 

300g butternut pumpkin, peeled, cut into 3cm pieces

1 tbs olive oil

20g unsalted butter

2 leeks (white part only), thinly sliced

80g brie cheese, sliced

1/3 cup grated parmesan cheese

4 eggs

150ml each thickened cream and milk

pinch of nutmeg, preferably fresh

 

 

1 short crust pie case

(you can use a commercial one if time is limited, but homemade is always the best!)

 

 

• Blind bake pastry case for 15 mins
• Place pumpkin on a baking tray, drizzle with olive oil, season, then bake for 25-30 min, turning occasionally until tender. Allow to cool.
• Melt butter in fry pan over low heat. Add the leek and cook, stirring for about 5 minutes to soften.
• Scatter the leek and pumpkin over the tart base.
• Lay the brie slices on top and scatter with the parmesan.
• Whisk eggs, cream and milk together, season and add nutmeg
• Carefully pour over vegetables in tart case and bake for about 30 minutes until set.
• Stand for about 15 minutes before serving with a sharp green salad.

 

 

From my favourite food magazine "Delicious." Perfect for a lunch or a light Sunday evening meal.

 

Cutlets

 



Amok Fish Curry Baskets

 Serves 4

 

Here is the recipe from my trip to Cambodia. I was fortunate enough to cook and eat this delicious meal with a local.

 

2 Asian shallots chopped

1 Tablespoon Amok spice - see recipe for
   Cambodian Amok Curry Powder.

1/2 teaspoon fish sauce

1 Tablespoon broken palm sugar

1/2 teaspoon salt

400ml coconut milk

500g fish fillets ( Barramundi works well)

12 green prawns shelled,
1/2 cup sliced green beans

1 red chili sliced for garnish

In a pestle and mortar or small blender, grind onion, salt, spice mix, fish sauce and sugar to make a paste. (Add a drop of water if necessary.)  Enjoy the aroma!!

Stir paste in wok over medium heat 2-3 minutes, then add coconut milk.

Stir, bring to simmer. Add fish and prawns, simmer approx 12 minutes until cooked.

Spoon into 4 individual banana leaf cases.
Drizzle 1 tablespoon of coconut cream over each case and decorate with sliced  chilli.
Place in steamer for about 15 minutes. This allows some infusion of the banana leaf into the fish curry.

 
                                                           Enjoy the delicate flavours!

Cutlets
 

Cambodian Amok Curry Powder

 

Recently, I had the absolute pleasure to spend five incredible days in Siem Reap Cambodia.

It was here that I had the privilege to meet many of the hospitable and humble locals who displayed incredible  resilience from a  murderous recent history they endured.

I was lucky enough to attend a cooking class devoted to classic Cambodian dishes.

One of my favorites was Amok Fish Curry that is steamed in Banana Leaf baskets.

The taste is delicate so as not to overpower the  fish but bursting with  flavor.

I have not been able to find "ready made" Amok powder here in Australia, so after trowelling the internet, have found this recipe from a fellow "blogger"

Pranee Khruasanit Halvorsen who I think has mastered the combination of the following spices to achieve the right Amok Seasoning.

 

. 

 

1/4 teaspoon black peppercorns, ground

1/2 teaspoon Thai chili powder

1/2 teaspoon garlic granules

1 teaspoon turmeric powder

1 teaspoon galangal powder

1 teaspoon sea salt

2 teaspoons lemongrass powder

1 teaspoon Kaffir lime leaf powder

Combine black pepper corns, Thai Chilli powder, garlic granules, turmeric powder, galangal powder, sea salt and lemongrass powder in a small bowl. Store in a spice jar for up to 2 weeks.

Cutlets

Pork with Soy-Orange Sauce

Serves 8

 

So easy and tasty! Prepare the night before, come home from work and dinner is on the table in 30 minutes.

 

8 pork butterfly steaks

3/4 cup freshly squeezed orange juice

1/4 cup soy sauce

2 tablespoons olive oil

2 crushed garlic cloves

1 tablespoon finely chopped fresh rosemary

1 tablespoon honey

1 tablespoon olive oil, extra for frying

 

 

 

 

   

Combine all ingredients and pour over steaks. Place in refrigerator to marinate overnight.

Heat oil in large pan, ( I bring meat to room temperature in marinade), drain steaks and add to pan. Cook over medium heat 3-4 minutes on each side. Remove from pan and drain on absorbent paper. Place cooked steaks in warm oven, covered loosely with foil while cooking remaining steaks.

Pour marinade into pan. Stir over medium heat until mixture boils and simmer until reduced by half.

To serve, place a steak on each plate and spoon over a little sauce. Serve with greens.



 

Cutlets



Savoury Cheese Loaf – from my Amazing neighbour Mrs A.

Feedyourinnercook is 1 year old and 70 posts strong. I could not think of a more perfect way to mark the occasion than to warmly share this recipe and story with you - encapsulating our blog’s philosophy perfectly.  Sharing and Caring. 

I am blessed to enjoy the company of two gorgeous, energetic and caring neighbours – both in their 90’s.  This is my opportunity to honour them – especially as they are both about to celebrate their birthdays this month.  My lovely neighbour Mrs A is always baking for visitors and insists on you sharing a cuppa and slice of something just out of the oven when you pop in for a chat.  Whenever I feel tired I only have to look out my window at the pair of them – mowing, weeding and socialising – truly inspiring women with such warm and caring hearts.

Now, my reason for sharing this recipe with you – I answered a knock on the door – Mrs A, with her beaming smile, gave me this Savoury Cheese Loaf wrapped in a towel, the aroma wafting enticingly – and -  her handwritten recipe.  I had been gifted a Recipe Jewel. She touched my heart. 

That moment captures true generosity of heart and spirit – making food for another and sharing a much loved recipe.  And now, I am passing this on to you – for you to share with your loved ones. 

I hope you enjoy and be sure to mention Mrs A when you do – it always tastes better that way.

Happy Birthdays Mrs A and Mrs W! Legendary women.

Preparation  15 minutes

Cooking         55 minutes – 1 hour    and 10 minutes cooling down

Ingredients

½ cup (120 gram) butter – melted and cooled a little

2 Cups Self-Raising Flour  - sifted

½ teaspoon salt

Pinch Cayenne Pepper  - this is strong, don’t overdo, a pinch is enough

1 tablespoon sugar          (Mrs A says it is optional)  I put it in

1 cup grated cheese

½ cup gherkins – drained and finely chopped (approx. 4 depending on size)

1 egg -  beat briefly - just slightly - to break up before adding to mixture

¾ cup milk

Extra grated cheese for sprinkling of top

Method

Preheat oven to 180 o C.

Line a loaf tin approx. 23cm x 14cm.

Sift all the dry ingredients into a large bowl.

Add the melted butter, egg, cheese and gherkins and gently fold through to incorporate all the flour.

Don’t over-work the mixture or the flour with toughen.

Pour into the prepared loaf tin.

Bake for 55 minutes to 1 hour.  Check with a skewer that loaf is cooked through.

Allow to stand in tin for 5 – 10 minutes before turning out and cutting.

Options

You could substitute diced pitted olives for the gherkins

A sprinkle of finely chopped rosemary could be added to the cheese topping.

                                Enjoy!  Colleen      (and of course .....  the lovely Mrs A)

And ....

I would like to share with you a very, very special photo - this is the loaf that Mrs A made for me! and see how much better it looks!

 Thanks Mrs A!   You are a true inspiration - Happy Birthday
and
                                             Enjoy!     Colleen